Tomato and lentil soup

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Tomato and lentil soup

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 2 small onions, sliced in rings
  • 1 clove garlic, crushed
  • 1 TB vegetable oil
  • 1 large courgette, diced
  • 1 vege stock cube
  • 400gm tin tomatoes
  • 5-7 cups water
  • 2 TB tomato paste
  • 1 tsp maple syrup
  • ¾ cup split red lentils


  1. Saute onion in the oil over a medium heat. Let soften but do not brown.
  2. Add garlic and let cook a further minute before adding the courgette. Fry for 5 mins, stirring then add all other ingredients.
  3. Add water, stir, and let simmer until lentils are just cooked (about 20 minutes).
  4. Pour into bowls. Serve with garlic bread.

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